22 BULLETIN 175, U. S. DEPARTMENT OF AGRICULTURE. 



Cap 2 to 5 inches broad; stem 1 to 2 inches long. (PI. XVIII, fig. 2.) 

 Lactarius indigo is easily recognized by its striking blue color. It occurs in mixed 

 or coniferous woods in summer and autumn. Though not particularly abundant, 

 several plants are generally found in fairly close range of one another. 



Lactarius piperatus. Pepper cap. (Edible.) 



Cap fleshy, thick, convex, umbilicate, when mature funnel shaped, even, smooth, 

 zoneless, margin involute when young; flesh white; gills narrow, crowded, edge 

 obtuse, in some forms arcuate, and then extended upward, white, reported with occa- 

 sional yellow spots; stem equal or tapering below, thick, white, sometimes pruinose. 



Cap 3£ to 5 inches broad, sometimes reported considerably larger; stem 1 to 2 inches 

 long. (PL XVIII, fig. 1; from G. F. Atkinson.) 



The milk in the "pepper cap" is abundant, white, unchangeable, and extremely 

 acrid, to which character is due the specific name. This species is very common and 

 abundant from June to October. 



Lactarius torminosus. (Poisonous.) 



Cap convex then depressed, surface viscid when young or moist, yellowish red or 

 ochraceous with pink shades, margin involute when young, persistently tomentose 

 hairy; gills crowded, narrow, often tinged with yellow or flesh color; stem cylin- 

 drical or slightly tapering at the base, hollow, whitish. 



Cap 2 to 3£ inches broad; stem 1\ to 3 inches long, 4 to 8 lines thick. (PL XVIII, 

 fig. 3; from G. F. Atkinson.) 



According to some authors this species is injurious only when raw. It is cooked and 

 eaten in Sweden. In Russia it is enjoyed dressed with oil and vinegar or it is pre- 

 served by drying. 



Lactarius volemus. (Edible.) 



Cap convex, nearly plane or slightly depressed, glabrous, dry, azonate, brownish 

 terra cotta, somewhat wrinkled when old; gills adnate or slightly decurrent, close, 

 whitish, becoming sordid or brownish when bruised; stem more or less equal, firm, 

 solid, glabrous, colored like the cap or paler; milk white, abundant, and mild, becom- 

 ing thick when exposed to the air. 



Cap 2 to 5 inches broad; stem 1 to 4 inches long, 4 to 10 lines thick. (PL XIX, fig. 1.) 

 This species is considered delicious, and is quite common from midsummer to frost 

 on semicleared or sprout land. 



RUSSULA. 



The genus Russula is similar in form, brittleness, and general 

 appearance to Lactarius, from which it differs only in the absence 

 of milk. The species are very abundant in the summer, extending 

 into the fall months. 



Most species of Russula are regarded as edible, but several are 

 known to be poisonous. It is advisable to abstain from eating any 

 red forms until perfectly familiar with the different species. 



Russula emetica. (Poisonous.) 



Cap oval to bell shaped, becoming flattened or depressed, smooth, shining, rosy to 

 dark red when old, fading to tawny, sometimes becoming yellow, margin finally 

 furrowed and tuberculate; flesh white, but reddish under the separable pellicle; 

 gills nearly free, somewhat distant, shining white; taste very acrid; stem stout, 

 spongy-stuffed, fragile when old, white or reddish. 



Cap 3 to 4 inches broad; stem 2\ to 4 inches long. 



